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Food Chemistry
by H. D. Belitz
Available from Amazon
$47.78
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Features
Paperback: 800 pages
Publisher: SPRINGER-VERLAG; 2 edition 1999
Language: English
ISBN-10: 3540646922
ISBN-13: 978-3540646921
Product Dimensions:
9.6 x 6.8 x 1.6 inches
Shipping Weight: 3.7 pounds
Book Description
Logically organized according to food constituents and commodities and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researcher in food science or agricultural chemistry with an outstanding textbook. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index will help this volume serve as a reference text for advanced students in food technology and as a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.
Language Notes
Text: English (translation)
Original Language: German
--This text refers to an out of print or unavailable edition of this title.
Reader Reviews
If I were a professional food chemist looking for a reference book to remind me of all the food-related chemical reactions I'd learned in college, I might give this book 5 stars. I'm not a food chemist, though, and I was hoping for something that would actually educate me about some processes I don't understand very well. This book does not succeed on that score. "Food Chemistry" makes little effort to actually teach the subjects it covers. All of the text has a very passive tone, describing chemical reactions and physical structures of food in a very disjointed way, such that there's never any real indication of why they're telling you anything. This weakness may be a result of translation from German, but somehow, I suspect this book was equally dry in the original. Huge sections of the book are devoted to simply listing chelating agents, enzymes, lipids, etc., with a description of the chemical reactions each is involved in, but there is really no indication anywhere of why anybody should care about such things. There is enough text to indicate that "Food Chemistry" is actually intended to be used as a textbook, but unless you already have a very thorough grounding in the principles of food chemistry, you won't be able to make much sense of it. Even if you actually do have sufficient background to make sense of the book, you probably don't need another textbook like this one. You may, however, find it quite useful for reference, or for filling in obscure details of chemical processes you already mostly understand. Unless you regularly engage in food-related industrial or research chemistry, though, you will find this book almost completely useless.
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Food Chemistry
by H. D. Belitz
Available from Amazon
$47.78
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